Bottles with natural one piece or agglomerated corks need to be stored on their sides or upside down. The corks need to be kept wet to keep them from drying out and shrinking. Bottles with synthetic corks can be stored upright.

Logged

There is only one success: to be able to spend your life in your own way.

There is some debate on the topic. There's a good article on "Beer Advocate" about cellaring beer. Unfortunately it looks like the page won't load anymore.

There is indeed. I had heard that the folks at Ommegang recommended cellering in the upright position. Something about the internal pressure from the CO2. I do cellar my wine on its side in a temperature controlled cabinet.

There is indeed. I had heard that the folks at Ommegang recommended cellering in the upright position. Something about the internal pressure from the CO2.

They would proably have a good idea about that. I cracked into a 4 year-old Ommegang Biere de Mars not too long ago and the CO2 pressure was enough to forcefully bounce the cork off my ceiling the second I started untwisting the cage. I think it held a seal pretty well. I'm not sure if champagne-style cork vs regular wine corks make a difference, though.

Very good article from BA. I tend to agree with most of their advice. Cellaring corked bottles upright is a viable method in my experience. This allows for the yeast to settle to the bottom of the bottle in a cake as opposed to the side of the bottle when stored laying down.

Corked beer stored upright that has been cellared properly will hold CO2 pressure and pours bright in most cases. Naturally, this is all dependent upon proper sanitation and handling of the beer during fermentation and packaging.

Thank You for the link. Very interesting read. I think I will go with there advice. I am cellaring some Samuel Adams triple bock. I have 1994,1996 and 1997 there was no 1995. I love it. Open a bottle every year around the holidays.